Seventy grams of raisins, toasted pecans and walnuts, and just enough dough to hold them together. Eight hours of ferment, then baked from cold, so the edges caramelise and the middle stays dense and chewy.
First came or.
Treat yourself or hold the line.
Enjoy it or earn it.
Have the cookie or be good.
So we learned to eat sweetly, and apologize quietly.
Enough.
It's what you settle for when you stop believing there's another way. There is.
Our dough ferments for eight hours with a living starter — slowly, the way real bread has always been made. Time does what no additive can: it deepens the flavour, and makes it gentler on you.
Sweet — but not too much. Generous — but not too far.
Pleasure owes you nothing. And you owe it nothing back. Just take it. Just eat it. No bargains. No guilt. No “I'll start Monday.”
Lagomberry — no compromise. no guilt.
Most raisin cookies are dough with raisins hiding in them. We build these the other way round: 70 grams of raisins per bag against 29 grams of flour, plus 18 grams of toasted pecans and walnuts. The dough is the binder, not the point.
That is why they eat dense and chewy rather than crumbly, and why the sweetness tastes like fruit instead of sugar. Every piece is portioned by hand, so no two are quite the same shape.
RaisinsFlourPecans & walnutsButter, sugar, egg
What goes into one bag, by weight. Raisins outweigh the flour more than two to one.
Add to bag →
If you can't say it, you shouldn't eat it. So here is the whole bag, gram by gram — not a marketing list, the actual recipe we bake from.
| Per 180 g bag | Weight |
|---|---|
| Raisins | 70 g |
| All-purpose flour | 29 g |
| Wild sourdough starter | 26 g |
| Butter | 21 g |
| Brown sugar | 16 g |
| Toasted pecans | 12 g |
| Maple syrup | 10 g |
| Eggs | 9 g |
| Toasted walnuts | 6 g |
| Sea salt, xanthan gum | a pinch |
Two hundred grams of dough go in, one hundred and eighty grams of baked bites come out. No palm oil, no preservatives, no artificial flavours, nothing to keep them looking fresh longer than they are.
Five things that separate them from the packet on the supermarket shelf. All five come from the same decision: give the dough time, and let the fruit do the work.
Before it is a sweet, it is sourdough. The dough is raised on Lagom, our wild starter, and left to ferment for eight hours before it ever sees the oven. No commercial yeast, no baking-powder shortcut.
Seventy grams of raisins against sixteen grams of brown sugar and ten of maple syrup. The sweetness comes up through the fruit, so it lands round and deep instead of at the back of your throat.
The long ferment is not only for flavour. Wild lactobacilli start breaking the flour down before you do, which is why properly fermented sourdough tends to sit lighter than anything mixed and baked in one shift. What a slow ferment does →
Portioned by hand, baked to order in New Windsor, sold the same week. Nothing in the recipe is there to keep it looking fresh — because it does not need to sit on a shelf and wait for you.
88 gof every 180 g
49%fruit and nuts
Seventy grams of raisins, twelve of toasted pecans and six of walnuts go into every bag — just under half of what you are holding, before you count a gram of flour, butter or egg.
No preservatives means the clock is real. The upside: all that fruit keeps them moist far longer than a plain cookie, and they freeze beautifully.
Sealed in their own bag, at room temperature, they stay chewy for 5–7 days. Keep them out of the fridge — cold air dries the crumb.
Freeze them in a sealed bag for up to 3 months. The fruit and butter come back exactly as they went in.
Five minutes in a 300 °F oven or air fryer, straight from frozen. The edges crisp up again and the middle goes soft and warm.
Our tip: eat one the day the bag arrives, freeze the rest that evening, then warm them one at a time. A warm bite on a Thursday morning is a completely different thing from a cold one on Thursday afternoon.
Dense, chewy and portable. Swipe through the ways they get eaten around here.
The packet on the supermarket shelf and the bag on our table are not the same food. Here is where they part ways.
Soft middle, crisp edge, dark chocolate and flaky salt.
24-hour ferment, cream-cheese frosting from scratch. No palm oil, no glaze flood.
Frozen butter folded into cold dough. Craggy top, tender middle.
Baked fresh every Tuesday, hand-delivered within ~15 miles of New Windsor. Order through Sunday.
